Hannah
[Note: This was an omakase, 12 course. Eating alone. Not my area of expertise and hard to keep track. I use a discreet voice recorder for notes under these circumstances and then use Trint for fast transcription. I’m including the raw transcripts here, just in case they’re interesting.
You’ll see there’s nothing clever or new in the notes. Often no more than a simple description and ‘oooh, this is nice’. Not much more than you could extract from the pictures. Basically it helps round out the pictures. Reactions and conclusions come later. Ignore timecode, they’re individual voice memos on the TP-7]
Speaker 1: [00:00:02] The hassun. The tofu is very creamy. The chowanmushi ham broth. Unbelievable. Squid. Interesting. Slightly sticky texture. Peas were wonderful with the chopsticks. Oh, I love the scallops, batter cooked on top of the hispi cabbage. Quite the salad, but you could taste the fish. That was great. Then the mackerel. Sushi with a daikon wrapper was very, very strongly vinegar. And you can see what the whole point of that was all about. That's it. Lovely. [00:00:02][0.0]
Speaker 1: [00:00:01] The daikon carved candle detail is particularly original and odd ‘Old Kyoto style’, she said. [00:00:01][0.0]
Speaker 1: [00:00:01] Just seared Wagyu. On top of sushi rice with, the house tare, which is seven years old. And they've kept topping it up for seven years. Grated frozen foie gras that's been marinated in port that's just grated over the top. Very unbelievably, umami. But the perfect way to actually have Wagyu a5. [00:00:01][0.0]
Speaker 1: [00:00:00] See bream shabu shabu. I love the, grated daikon with that aged ponzu underneath it, using the radish as a vehicle to carry the flavor of it through. Aging the ponzu for 7 years. Katsuoboshi degrades so removed every couple of weeks. [00:00:00][0.0]
Speaker 1: [00:00:00] The fish broth is absolutely staggering when they're roasting and burning the head of the frame, they're making the stock from it. And this tastes clearly of exactly that. Oh. Fish fry. Pour it over a little bit of seaweed and things. But you can't understand. That's exactly what you do want, that purity of flavor. [00:00:00][0.0]
Speaker 1: [00:00:01] The smoked ikejime trout. Very subtle and tiny cubes of it. And then two lobes of sea urchin. And then we should just just awesome and very, very oyster and fresh of the sea. And then a kind of a sweet stroke, vinegary dashi jelly over the top of it with microgreens. Eating with a spoon to combine it. [00:00:01][0.0]
Speaker 1: [00:00:01] Its heart is insanely soft as a crosshatch to can get a grip on it, making their own wasabi, using a tiny bit of brown sugar in it. Bring it out. And then the soy with, nori seaweed in it is just, almost like a slurry slime pesto kind of thing to go with it. Unbelievably good. But together. Also kind of sweet Japanese yam. Matchstick. [00:00:01][0.0]
Speaker 1: [00:00:01] Microscopic rather than the size of a large teacup. Just two methods of noodles. But the stock, which is Iberico and chicken, is just awesomely clear and beautiful. The two pieces of slightly pink chicken thigh on the top and then a drift of truffle cream. Amazingly intense. [00:00:01][0.0]
